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Pumpkin Cheesecake

Publication for 209 Magazine

Updated:
Dec. 10, 2018, 1:12 p.m.

Take your holiday pumpkin dessert to a whole new level with this decadent cheesecake that features pumpkin spice flavor.

Servings: 16

Crumb Crust:

5 oz graham cracker, finely ground

4 tbsp unsalted butter, melted

2 tbsp sugar

Filling:

16 oz cream cheese, softened

1 ½ cups sugar

2 cups pumpkin puree

½ tsp cinnamon

½ tsp allspice

¼ tsp powdered ginger

2 Tbsp bourbon

½ pound candied ginger root,

chopped fine (optional)

6 large eggs

Topping:

16 oz sour cream

4 Tbsp sugar

1 tsp vanilla extract

Directions:

Preheat oven to 300 degrees F.

Combine all crust ingredients. Press onto bottom and 1 inch up the side of a 10-inch springform pan.

Beat cream cheese until fluffy. Scrape walls of bowl. Beat on low speed, add sugar and blend thoroughly for another 2 minutes. Scrape bowl. Add the pumpkin, spices, bourbon and candied ginger (optional); mix for 2 minutes more. Scrape the walls of the bowl. Add eggs one at a time until incorporated. Scrape the walls between each addition of the eggs.

Pour filling into the crust and bake for about 1 to 1 ½ hours until set about 1/3 of the way in from the outside. (The center will be a little wobbly when gently shaken.) Remove from oven and let cool on a rack for 5 minutes.

Mix sour cream, sugar and vanilla extract. Gently pour over the top of the cake; spread and smooth evenly.

Bake another 10 minutes. Run a knife around the edge of the cake to loosen. Cool completely in springform pan on a rack. Chill cake and cover loosely for at least 6 hours. Transfer for cutting.